Sweet and Spicy are these Mango Habanero Wings. You can make them as sweet or as spicy as you want with an easy Mango Habanero sauce!
I know that many of you have thoughts and opinions about the final opponents who will be facing off during the Super Bowl this year. The only thing I can say about that is that…well there is nothing I can say about that because I don’t watch the Big Game for the sport. I watch it for the food. After Thanksgiving, the Super Bowl is a big eating day for me as it is for most of the country. There is nothing I love more than to stuff my face with my Boneless Buffalo Chicken Wings, Loaded Potato Skins, and Taco Dip. It is what football was made for.
Although I enjoy my typical round-up of football favorites, I try to add something new every year to the table. This year, I wanted to make another type of chicken wing that would make everyone drool and crave for future Super Bowl games to come. So, I decided to make Mango Habanero Chicken Wings and I am so excited to share this recipe with all of you.
How I made these Mango Habanero Chicken Wings
I started off making these wings by creating a sauce just like I saw in the Tasty video. I made some adjustments along the way to my preference but this was a good start. I used two mangoes and only ONE Habanero pepper. Those suckers are spicy as hell! In the original recipe, they used three and I think that is a bit insane if you ask me. Start off with half of the pepper and work your way up to your heat tolerance.
I put the mangoes and pepper in a food processor. Along with some spices, seasoning, and vinegar. I also added some vinegar and about ⅛ cup of cooked onions. I know that seems minimal and waste but it added a nice depth of flavor. Once you’ve blended those ingredients, you add some honey and simmer the sauce for about 30 minutes. Then you can use it on your wings. If you want to learn how to properly cut a mango to get the most fruit, check out this video.
A technique that Tasty used that I’ve never done before to cook the wings is to bake them with a flour coating at a high temperature. The wings are still crispy and juicy. Once the chicken has baked, you toss them in the sauce and place them back in the oven (another technique I’ve never used) so the mango habanero sauce can caramelize on the chicken wings. PERFECTION!
My biggest tip when making these wings is to taste as you go. Maybe one Habanero pepper is too much for you. I started off with a fourth of pepper and I could taste the heat but it wasn’t strong. I’d say, for me, I got the heat once I’ve added half of the pepper but I could take a little more for my tolerance. I recommend that you do the same. My version is a bit on the sweet side. That is my preference. But you will love these wings no matter what!
Recipe partially adapted from Tasty!Print